BarrelMonkey

Thanks for the heads up. From what I read, RP15 has modest nutritional needs but I'll keep a close eye on it. I typically rehydrate in...

Awesome. Grapes look great and the numbers match. I'll be interested to see if brix go up at all overnight. Funny, my syrah...

If you can, make sure that your picking bins are covered with a tarp (or ideally under some sort of tent/canopy. If the rain doesn't...

My main winemaking project for this year is to make Syrah for the first time. I arranged to buy 1/4 ton of grapes from a grower ~40...

I used both QA23 and BA11 in the base wine for my 2022 Blanc de Noir. My tasting notes were consistent from during fermentation through...

I did a side by side comparison of these two yeasts in three different wines (Muscat Blanc, Roussanne and Viognier). What I found was 1)...

My garage is about 80F average the last week. It's cooler the last 2-3 days though. I don't try and control this because I can't. But...

Nice! Do you have temperature data on your syrah ferment? Curious to know warm it got in order to finish in 7 days...

Brief update with numbers, but not pictures! I have about 70 gallons of wine and so split 1 packet of CH16 MLB between the 4 fermenters...

For home winemaking, I never add shrink wrap. These days, QC on corks is good enough that I don't think adding a capsule has a...

I have no experience with this grape but why not go RC212 all the way? It's known for emphasizing red fruit flavors.

It did thanks. My starter protocol is the same as what you described. This morning the wine had a vigorous fermentation going.

@wineview I hope it worked out! Again I'm a bit late, but unless it's for sparkling wine secondary fermentation (which is a whole...

@winemaker81 great minds think alike! (And fools seldom differ... :rolleyes: )

It's a bit late now but I would have added the yeast food (fermaid and sugar) after your overnight maceration... all that sugar and...